Pleurotus djamor
Known under two Latin names, “Pleurotus djamor” or “salmoneo-stramineus,” we all agree to call it the “Pink Oyster.”
Of tropical and Asian origin, this oyster mushroom has a flavor and aroma oscillating between seafood and bacon. Extremely appreciated by the curious and culinary artists, this surprising mushroom by its taste and appearance leaves no one indifferent.
History
From Southeast Asia to the forests of the Amazon, the pink oyster mushroom stretches from continent to continent throughout tropical and subtropical regions. Its origin, however, seems to be Indonesian. Like its other Pleurotus cousins, it grows on old hardwood trees, but also on palm trees or bamboo depending on the region. In indoor cultivation, this mushroom can devour any substrate containing cellulose: from wood to coffee grounds, even toilet paper or cigarette butts. But don’t worry, at FloydFungi we use only beech sawdust.
After the first attempts to domesticate the grey oyster in Germany during World War I, the pink oyster appears to have been cultivated in India in the 1960s and then marketed more generally since the mid-1970s. Very trendy in the Americas for about twenty years, it has timidly appeared in Europe from the Netherlands, England, then Belgium, Germany, and France. And finally, here they are in Switzerland!
Nutritional Composition
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All essential amino acids for humans, except tryptophan
- Vitamins : B1, B2, B3, B5, B6, B9, D2 (after one hour of sun exposure)
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Minerals and trace elements: zinc, copper, phosphorus, iron, selenium, calcium, potassium, germanium
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Protein: 20–25% (dry weight)
- Polysaccharides: beta-(1,3-1,6)-glucans
- Sterols: ergosterol (provitamin D2), campesterol
- Antioxidants: ergothioneine, carotenoids
- Fibrs
- Lectins
Taste Experience
Intensively cultivated in Asia and Mexico, this mushroom is used in many recipes. It can be added to soups, pan-fried, prepared as delicious fritters, or served as a salad topping. A small business in the Philippines even makes tasty chips from it. Interestingly, its bright color changes from pink to orange during cooking, and it is best cooked for a long time to fully release its aromas.
Recipes coming soon…
Functional and Medicinal Aspects
We are working on reading and sorting the most useful scientific articles for you about the pink oyster. If you want to start your own research now, here is a direct link to the site listing all known scientific articles to date, PubMed:
pleurotus djamor – Search Results – PubMed (nih.gov)
Disclaimer:
It is important to note that studies on the therapeutic properties of these mushrooms are still ongoing.
The information on our website does not replace professional medical advice and should not be used to diagnose, treat, or prevent any disease.
Please consult a doctor before using pink oyster mushrooms for medicinal purposes. Results may vary between individuals.